Italian Tomato Sauce
1.
Finely chop onion and garlic and set aside;
2.
Crush whole tomatoes with a spoon;
3.
Use a strainer to filter out the skin and seeds of the tomato, and save the soup;
4.
Mix with tomato puree and set aside;
5.
Start the wok, heat the wok with cold oil, and stir-fry the minced garlic on low heat until it has a fragrance;
6.
Add minced onions, continue to stir-fry on low heat until the onions are transparent;
7.
Add whole tomatoes and tomato puree, and 1 tablespoon of Italian mixed spices;
8.
Turn to medium heat, stir-fry while heating, until the juice is slightly thick, almost 2/3 of the original soup (reduced by 1/3);
9.
Add Parmesan cheese powder and stir-fry evenly;
10.
Add appropriate amount of salt to taste, and that's it.
Tips:
1. You can use only one kind of tomato product-two cans of whole tomatoes or two cans of tomato puree; the two can be mixed together to have a richer taste; another: do not reject tomato products, which contain more lycopene than fresh tomatoes . As for what lycopene is, the online "hundred-hundred-hundred-hundred-hundred" one;
2. There is no Italian-style synthetic spices, you can use 2 teaspoon of dried oregano and 1 teaspoon of dried basil instead; the ingredients of synthetic spices are richer; another: there is nothing to replace these spices, without western spices, there will be no pizza taste;
3. For the convenience of taking pictures, the juice is slightly dry, so I can make it thinner for my own use. However, if the sauce is thicker, the taste of pizza or pasta will be correspondingly more mellow, which means this sauce can also be used with pasta or baked rice;
4. If you have to reject canned products, you can try to make it with fresh small tomatoes, but the quality is not guaranteed.
5. If there is no Parmesan cheese, you can try other cheeses instead, but Parmesan is the characteristic of Italian pizza; cheese is fine, but the taste is greatly reduced;
5. With pizza sauce, the next step is to bake a few pizzas and share them with everyone! Haha!